Southwestern Tri-tip Roast/Steak

This recipe was contributed by Linda K of SLC

2 lbs tri-tip
2 cup red wine
1 can beer (I used an amber ale)
1 small red onion (I used yellow)
juice from 6-8 limes
1/4 cup fresh cilantro, chopped (I used ground coriander since my cilantro isn't ready yet.)
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin

Combine all the ingredients, except the meat.  Place the meat in either a large container with a lid, or a zip lock bag.  Pour the marinade over the meat and let sit for a day.  I seared the meat on both sides and covered to cook for about 20-30 min for medium rare.  I also grilled some onions from the garden with the roast.  They were a great compliment to the roast.